The white peas, once cooked, are sifted very finely to obtain a perfectly smooth paste. Known as SHIROAN in Japan, pastry chefs and chocolate makers favor this dough for their creations.
The peculiarity of this shiro anko paste, from the house of Yamasei, lies in its carefully measured sweetness.
A good anko dough should not be saturated with sugar.
Our creamy anko paste is silky, soft, with rich, buttery notes.
It will be perfect for garnishing pastries such as Mont-Blanc, mochis and other daifuku, fruit tartlets…
Linked to a whipped cream, it becomes addictive.
You can also flavor it with matcha tea, cocoa, roasted buckwheat powder, citrus powders ...